Corn tortilla

Ingredients

• 1 cup corn kernels (fresh, canned, or thawed frozen)

• 2 cups shredded El Viajero Queso Quesadilla, divided

• 1/2 lb Longaniza, casing removed, cooked and crumbled

• 2 tablespoons chopped cilantro

• Salsa or hot sauce, for topping

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper

2. In small circular mounds, layer corn kernels topped with a generous handful of shredded Reynaldo’s Queso Quesadilla to form the tortilla shell base

3. Bake 8-10 minutes, until cheese is melted and edges turn golden and crispy

4. Let cool 1-2 minutes to firm up, then carefully fold each shell in half over a rolling pin or bottle to create a taco shape. Let set 1-2 minutes

5. Fill each shell with cooked Longaniza, top with remaining shredded El Viajero Queso Quesadilla and chopped cilantro

6. Finish with salsa or hot sauce